When the weather cools down, I like to eat some dishes with strong flavors. Recently, there are many Sichuan-style dishes, so we have used up all pickled peppers, pickled ginger, and pickled horns at home. I would like to take this opportunity to make some more "kimchi" to introduce them to everyone. Let's exchange experiences on making them together.
The raw materials for making Sichuan "kimchi" are quite wide. Many hard vegetables are basically available. It is best to use cabbage for leafy vegetables. After soaking, sprinkle with some chili oil and eat it directly. It tastes salty, sour and spicy, and is very appetizing. You can also soak some large covered vegetables, which is also very good to make pickled cabbage fish. I didn't use cabbage this time, mainly to make some pickled peppers and pickled ginger as seasonings, and also to soak some other things. The main practices for making "kimchi" at home are as follows;
Lao Tan Sour Corner Stewed Pork
Recipe Recommendations
- Jiang appropriate amount
- cowpea appropriate amount
- white radish appropriate amount
- green onion appropriate amount
- ginger appropriate amount
- octagonal appropriate amount
- cooking oil appropriate amount
- hot and sour
- braised
- three-quarters of an hour
- simple
Steps for Lao Tan Sour Corner Stewed Pork
1
Add salt, rock sugar, pepper and fragrant leaves to boil.
2
Cut the radish into strips and cut the cowpeas into sections. After cutting, place it in a pickle jar and press it, and put two pieces of fresh ginger inside.
3
Put the boiled water on and off the heat to cool for later use.
4
Put the tender ginger and red pepper into the jar.
5
Spoon the boiled and cooled flavored water into the kimchi jar respectively.
6
Flavor water should be soaked with vegetables. Pour flavored water into the jar and add a suitable amount of high-quality white wine. Use about 20-30 grams of white wine for 3-4 kilograms of flavored water.
7
Pour the white wine and cover the jar, pour clear water into the sink to seal it, place the pickle jar in a cool place and allow it to ferment naturally. If the room temperature is about 25 degrees, it will be ready for consumption after a week.
8
Chop the sour corn into powder and set aside.
9
Heat the frying spoon over heat, add a little cooking oil to stir-fry the star anise and fermented bean, then add in the dried peppers and onion and ginger and stir-fry.
10
Stir fry the onions, ginger and peppers until fragrant, then add the pork belly and stir fry.
11
Stir the pork belly out of the oil, add the sour horns and stir-fry. Stir the sour horns to remove the water, cook in rice wine and stir well.
12
Then cook in appropriate amount of soy sauce and stir well. Stir well and add appropriate amount of boiling water.
13
Add boiling water, cover and simmer over low heat for 40 minutes.
14
Boil the meat for 40 minutes, add the green beans and stir well, then collect the juice over high heat.
15
Season with salt and MSG when the soup is about to be cleaned, then add diced red pepper and stir fry.
16
Finally, collect the soup thoroughly and you can take it out of the pot and plate.Lao Tan Sour Corner Stewed Pork Make Tips
Characteristics of this dish: oily color, strong soy bean aroma, salty, fresh and spicy, and soft and rotten meat. Warm tips: 1. When making kimchi, you must dry the vegetables after washing them and then pickle them. Otherwise, the raw water kimchi soup mixed in the kimchi jar will easily become turbid and foam. After washing the vegetables, it is best to dry the vegetables until the water is completely evaporated and dry before making kimchi. It is better to put white wine at the end to disinfect, enhance aroma and ferment. In short, making kimchi must be kept hygienic. 2. You can make many small dishes with your own brewed vegetables, pickled ginger, pickled peppers, etc., such as stir-fried sour horns, pickled pepper oil mixed with kimchi, chopped pepper fish head, stir-fried beef with pickled ginger, fish in sour soup, or fish-flavored dishes. We have prepared homemade kimchi with stir-fried spoons and laotan sour corner stewed pork for friends 'reference!